Preparation and Physicochemical Properties of an Amylose-conjugated Linoleic Acid Complex
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Abstract:
In this study, the amylose prepared from debranched, waxy, maize starch as wall material and conjugated linoleic acid (CLA) as the guest molecule were used to prepare an amylose-CLA complex, using the water-ethanol complexation method. Scanning electron microscope, X-ray diffractometer, and differential scanning calorimeter were used to verify complex formation, and particle size distribution, storage stability, solubility, and oxidative-stability of the complex were examined. The results showed that the amylose-CLA complex had a massive, typically V-shaped structure, with a smooth surface and an endothermic peak at 83 ℃. The particle size of the complex in aqueous solution was in the nanoscale range, albeit, with poor storage stability. After ultrasonic treatment, the particle size of the complex was further decreased, and solution stability of the solution was improved. At ambient temperature, the solubility of amylose-CLA complex in water was 62.64%, which increased with an increase in temperature, to a maximum of 91.05% at 90 ℃. Oxidative stability of CLA improved after it formed the complex with amylose. This finding indicated that the treatment using amylose to wrap CLA was an effective method to improve the solubility and chemical stability of CLA.
